Pheasant Pozole Verde

This is my go to recipe to whip up after a long day in the field, the touch of heat from the chilies is extremely satisfying after a cold day but also light enough to eat on a summer day!

This light and intensely flavorful soup is a Mexican staple. The preparation requires very little effort, and is always a crowd pleaser due to its beautiful and vibrant presentation. 

You can easily make this as a festive alternative to Family Chili Night, by preparing bowls of your veggies to sprinkle on top. Even some crumbled Queso Fresco, Crema and Cilantro. 

Ingredients: 

4 each    Pheasant Breasts (diced)

6 each    Poblano Peppers (two of them diced, four of them sliced in half and seeds removed) (can substitute three green bell peppers)

1 each    Onion (skin removed and quartered)

10 each    Tomatillos (paper skin removed and quartered) (can also used canned tomatillos) 

2 each    Jalapenos (sliced in half and seeds removed)

6 each    Garlic Cloves (smashed)

1 tsp       Dried Oregano

2 tsp       Ground Cumin

1 bunch Cilantro 

4 cups    Pheasant Stock (can also use chicken stock)

29oz can Hominy

3 each    Radishes (shaved thin or small dice)

Process: 

On a foil lined baking pan place the tomatillo, four of the poblano peppers, onion, garlic cloves and jalapenos, drizzle lightly with oil

Roast at 400°f for 15 minutes and then turn the oven to broil for 3 minutes or until lightly charred

Let the roasted vegetables cool slightly then chop roughly

Transfer roasted chopped vegetables to a blender along with oregano, cumin and cilantro, puree until smooth adding stock if needed to get the blender moving

Pour into a large pot along with the stock, bring to a boil, add hominy

Reduce heat to a simmer, simmer 20 minutes, add diced pheasant breast

Continue to simmer until pheasant is cooked through (about 20-30 minutes) 

Season with salt, serve topped with radishes, garnish with some chopped cilantro and lime wedges